I can't find the wiki link, but Ronald O'Sullivan, who'd just taken over his father's cheese shop, was attempting to make a single block of swiss after a long week of selling the first 80% of several blocks to different restaurants. He took those cheese tails and stacked them up, not realizing the dangers he was putting everyone else in. It was later found that there were several other contributing factors; he hadn't used a properly certified cheese cutting blade (baloney!) and had reused the wax liner to store the off-cuts prior to reassembling the cheese that ultimately failed.
Some say you can still smell the swiss on hot august days.
"The event entered local folklore and residents reported for decades afterwards that the area still smelled of molasses on hot summer days."
Fondue is a colloidal suspension of cheese solids in a mixture of wine and melting agents and it shows complex rheological behavior. Unlike Newtonian fluids, where viscosity remains constant regardless of the applied shear rate, fondue demonstrates non-Newtonian features, especially shear-thinning. As the shear rate increases, its viscosity decreases, a phenomenon attributed to the alignment of colloidal particles in the direction of flow, interfering with the fluid and preventing it from filling every nook and cranny like a flood would.
Fondue's inability to achieve truly laminar flow is rooted in its viscoelastic properties. When subjected to stress, fondue exhibits both viscous and elastic characteristics, a behavior modeled by the Maxwell model in rheology. This model combines a viscous damper and an elastic spring to describe the material's response to applied stress. As fondue is subjected to shear stress, its structure becomes disrupted, leading to a breakdown in its ability to maintain a cohesive flow front. This disruption manifests as a turbulent flow, preventing the formation of a flood-like scenario similar to that caused by molasses.
If you take a series of unit squares and from each one remove a random circle (ah, the origin of every protracted probability argument among mathematicians: a random circle selected from which distribution?), then stack them up… after n squares, what is the expected hole size? Or how many squares do you need to stack to reduce the hole size to below a particular threshold?
Circle intersection geometry is hard though. Probably easier to start with axis aligned square holes, which are what you get when you make your Swiss cheese out of milk from spherical cows.
I want to congratulate you on writing the most pedantic thing I've ever read in my life. Truly a masterpiece. I can't wait to bust this out in my next aviation related discussion.